How hard is it to add c or f to the end of a tempreture
How the hell are people supposed to know if you are using celsius or fahrenheit
How hard is it to add c or f to the end of a tempreture
How the hell are people supposed to know if you are using celsius or fahrenheit
The issue is though that that assumption won’t work for cooking tempretures
When would you be confused by cooking temperatures? Nobody cooks anything below about 225F which would be for low and slow smoking generally. Anything else is probably 300+. I’m wondering at what overlap point you’d need further clarification.
A first time baker in the US who followed a European recipe could conceivably end up with warm dough.
You meant a “first time idiot who can’t notice that the oven is still cold”.
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